Moroccan spiced Shepherd’s Pie


  1. Put the potatoes on to boil, while potatoes are boiling make up the meat mixture.
  2. In a hot pan fry the mince, onion and garlic and fry until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts.
  3. Cook for 20 minutes, then transfer into a pie dish.
  4. When the potatoes are soft, drain, add the seasoning, butter and milk. Mash until creamy.
  5. Spoon or pipe the potato onto the meat mixture. Cook in oven for a further 15 minutes until the potatoes have browned.

Recipe Information

Serves 4
Calories kcals
Cooking Time


Meat mixture:

  • 450g lean minced Welsh Lamb
  • 1 tbsp oil
  • 1 clove garlic, crushed
  • 1 large onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp fennel seeds
  • 2 tbsp tomato purée
  • 1 tbsp flour
  • ½ pt veg or lamb stock (more might be required)
  • 25g pine nuts (optional)
  • Chopped parsley to serve (optional)

For the topping:

  • 400g boiling potatoes, peeled and quartered
  • 200g sweet potatoes, peeled and quartered
  • 50g butter
  • Splash milk or cream
  • Seasoning

Nutrition Information